Sweet Potato Hash Browns are a lovely alternative to traditional hashbrowns with eggs at breakfast or can be pulled out for the evening and paired with a vegetable and poultry, as shown here. They play well with yolks and are delicious in the evening as well. These would also taste fabulous with a cream fraiche if you tolerate dairy!
A thank you to My Sequined Life for the backbone of this recipe, which I played with because I have a hard time following any recipe precisely!

• 1 large sweet potato (or 2 small/medium), peeled and grated
• 3/4 tsp salt
• 1/2 tsp. freshly ground pepper
• 1/2 tsp. dried onion flakes (or use onion powder)
• 1/4 tsp ground black pepper
• 1/4 tsp smoked paprika
• 1/4 tsp curry powder
• 1 extra large chicken or duck egg *optional*
• 1 tbsp coconut oil, to grease the cookie sheet

1. Preheat oven to 425 degrees F.
2. Peel and grate sweet potato(es) using a box grater. Add the grated sweet potato to a colander and thoroughly rinse to get rid of the excess starch. The water will be cloudy and slightly orange at first; rinse until the water is clear.
3. Dry the shreds at much as possible. The quickest way is to add the shredded sweet potato to a salad spinner. Alternatively (or additionally), place the shreds between two layers of paper towels and squeezed out any excess moisture.
4. Add shreds to a bowl and sprinkle salt, onion flakes, black pepper, paprika, and curry powder. Add egg, which will help bind the patties you’ll form. Mix well to combine.
5. Generously grease a baking sheet with coconut oil. Form rough “patties” with the potato shreds and place them evenly spaced on the baking sheet.
6. Cook in the 450 degree oven for about  7-10 minutes, and then remove. Reduce oven temperature to 350 degrees F.
7. Flip sweet potato patties over, pressing gently down on each to flatten.
8. Place patties back in the oven and bake for an additional 15-20 minutes, or until the hash browns have browned nicely around the edges. Let cool on the baking sheet.